Elevation Burger's founder Hans Hess poured three years of research into perfecting his organic burgers, molded from grass-fed, free-range beef ground in-house. The high-quality ingredients secure a starring role in the entire menu, extending beyond the Vertigo burger's tower of up to 10 patties and into fries seared in heart-healthy olive oil and shakes churned with scoops of fresh fruit. From energy-efficient appliances and lighting to eco-friendly bamboo flooring, Elevation Burger's largely LEED-certified locations pay homage to Mother Nature’s affinity for sustainability and Father Time’s subscription to Architectural Review.